15th meeting. Italian

Where? G's
Attendants: G, A,Y,Ch,E,D

Menu
1) Oatmeal bread (Cook: G)
2) Tofu manicotti with grilled onion and zucchini (Cook: G, Y)
3) Strawberry sorbet (Cook: G, Y)

Oatmeal bread (Taken from http://vegweb.com/index.php?topic=5658.0)

Ingredients:

1 1/2 Cup Warm Water
2 tablespoon Canola Oil
2 tablespoon brown sugar
1 teaspoon Lemon Juice
1 teaspoon Salt
1 Cup Oatmeal, ground
2 Cups Flour (1/2 white 1/2 wheat)
2 package yeast

Directions:

Toss it all together in your bread machine per your machines instructions and press the powdered milk cycle.

Manicotti: (taken from http://vegetarian.about.com/od/maindishentreerecipes/r/tofumanicotti.htm)

Ingredients:

* 1 pound manicotti
* 2 pounds firm tofu, patted dry and mashed
* 3 cloves garlic, minced
* 1/2 cup soy milk
* 2 tbsp olive oil
* 2 tbsp lemon juice
* 1 tbsp sugar
* salt and pepper to taste
* 2 tbsp fresh minced parsley
* 1 package chopped fresh spinach
* sun dried tomatoes
* 2 tbl nutritional yeast
* italian spices including fresh basil
* 2 jars spaghetti sauce

Preparation:
Boil the manicotti for 5 minutes. Gently drain and rinse the noodles.

Pre-heat the oven to 350 degrees.

Hydrate the sun dried tomatoes in the soy milk. Chop fine.

In a large mixing bowl, stir together the mashed tofu, garlic, soy milk, tomatoes, olive oil, lemon juice, sugar, salt, pepper, parsley and spinach.

Line a 9x13 inch baking pan with 2 cups of the spaghetti sauce. Gently spoon the tofu mixture into each manicotti until they are all full. Place the filled manicotti noodles in one layer on top of the spaghetti sauce.

Pour the remaining sauce over the stuffed noodles. Cover the pan tightly with aluminum foil and bake for 30 minutes or until the sauce bubbles.

Strawberry Sorbet: (taken from http://www.foodnetwork.com/recipes/paula-deen/fresh-strawberry-sorbet-recipe/index.html)

Ingredients

* 2 cups sugar
* 2 cups water
* 4 pints strawberries, hulled and sliced
* 1/4 cup fresh lime juice
* 1/2 cup brown sugar
* 1/4 cup ginger liqueur



Directions

Bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.

Put the strawberries and lime juice into a food processor and puree. Press the strawberry puree through a strainer to remove the seeds.

When the sugar syrup has cooled completely add it to the strawberry puree. Add the brown sugar and stir well. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Sorbet is particularly soft after churning but firms up after freezing.